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- German brewers commonly apply a multi step sacchrification rest to achieve better fermenta ...to 160ºF (70ºC) [source ??]. Such a mash schedule could be used by home brewers to brew highly attenuated styles like Belgian Saisons.14 KB (2,124 words) - 21:49, 23 December 2013
- ...and president of the American Homebrewer's Association and Association of Brewers, presents a fully revised edition of his essential guide to homebrewing. Th4 KB (553 words) - 11:16, 22 July 2014
- *Mosher, Randy. "Radical Brewing," Brewers Publications, 2004.1 KB (196 words) - 23:44, 5 November 2008
- ...and degree Plato. Since, at least in the wort and beer gravities that most brewers work with, an almost linear relationship between (specific gravity - 1) and for brewers who prefer to work with specific gravity.13 KB (2,153 words) - 09:38, 4 August 2014
- *Mosher, Randy. "Radical Brewing," Brewers Publications, Boulder, Colo., 2004826 bytes (118 words) - 02:33, 9 October 2008
